Butter Chicken Kulcha: a delicious Indian chicken appetizer

Ingredients

1 Tbsp Oil
1 Onion, quartered
3 Tomatoes, quartered
½ Inch Ginger, cut roughly
4 Garlic Cloves
1 ½ Green Chillies, halved
150 ml Water
¼ Cup Cashew Nuts
Salt to taste
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Sugar
40g Butter
1 Tsp Cream
1 Tsp Kasuri Methi
1 ½ Tsp Vinegar
250g Boneless Chicken, cut into strips
4 Kulchas

 

Directions:

In a saucepan, heat oil over medium heat and add the onions. Saute for 2 minutes and add the tomatoes. Cook for 5 minutes and add ginger, garlic and green chillies. Saute for another minute. Add water, cashew nuts, salt and red chilli powder. Mix well, cover and cook for 7-8 minutes. Remove cover and blend to form a smooth puree using a hand blender. Add sugar, 30g butter, cream and kasuri methi. Mix well and add vinegar along with the chicken. Cook for 10-12 minutes while stirring in between or until the chicken is cooked. Once cooked, remove from heat and keep aside to cool completely. In a flat pan, heat a little butter over medium heat and add the kulcha to the pan. Cook for 2-3 minutes per side, top the kulcha with half of the butter chicken and place another kulcha on top of the butter chicken. Flip the kulcha to cook evenly for 3-4 minutes while pressing down with a spatula. Once cooked, remove from heat. Repeat with remaining kulcha and butter chicken. Transfer the kulcha to a serving platter and serve hot with remaining butter chicken gravy as a dipping sauce.